Fig and Blue Cheese Savouries Reviews

WHO: TheRunawaySpoon is based in Memphis, Tennessee, and blogs at www.therunawayspoon.com. She wrote, "I think I am like most people: somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy."

WHAT: Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory—a cheese plate wrapped into one crunchy little morsel.

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Reviews

users rating

3.5/4

I make this often during the holidays, usually a double batch. I roll the dough into logs and put them in the freezer until needed. They are easier to handle when chilled and slicing the logs to the desired thickness could not be easier.

claude3
from Brooklyn Heights, NY
/ 02.01.2016

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I was asked to bring something to a picnic. I live in France so 'picnic' is not quite the same as in the States, nor are the 'tastes' of people from other places. I made these hoping the "sweet/salty" that the French like would be satisfied by these. They were a total hit. Many asked for the recipe..........they are simple to make and do freeze beautifully. Thank you!

biosphere954
from France
/ 01.31.2016

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I've made these for a couple years now - rave reviews . I just have to let people know that they'll be eating a SAVORY cookie, not a sweet one, or they'll have a weird surprise. To make these even easier, I cut the rolled dough into squares with a sharp knife - no need to use a cookie cutter and the square shape is just as attractive s the round.

santafechef
from Santa Fe, NM
/ 12.17.2015

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I took the suggestions from other cooks and added salt to the dough which I rolled into a log and sliced 1/4". They look better if you are very careful to not get jam on the edges. These should be very good with red wine. Bringing them to a party tonight.

mgildea
from Tustin, CA
/ 03.06.2015

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I was not impressed.

kstarnes50
from Texas
/ 01.08.2015

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Great flavor, but I need help to understand what I did wrong. These didn't keep their shape, totally spreading out to a thin wafer which was extremely fragile and crumbled when picked up. The taste was still good, and I would love to make these again. Does anyone have any idea where I went wrong? I followed the recipe.

jjpb1063
from Boston MA
/ 12.01.2014

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Made these today for a dinner party tonight...if they last until then!! They were very easy to put together. Instead of rolling the dough out and using a cookie cutter, I formed the dough into a log 1" in diameter and sliced the rounds about 1/4" thick. They were perfect!

dlpro
from VT
/ 11.07.2014

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I give this 4 forks for taste but 3 for instructions. Chill the dough before rolling out. Add salt to the dough. Savory, no? One inch cutter? I used a champagne flute.

lupirob
from Ct
/ 07.10.2014

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These were easy and tasted awesome.

dprosak
from Seal Beach, CA
/ 06.01.2014

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These were very easy to make and quite tasty. Prepared them once for a book group meeting and once for a cocktail party. My suggestion is to add a little extra cheese and to find the sharpest/stingiest blue you can get. The first time I made them the blue cheese flavor was a bit muddled but much better the second time. Also added a bit of crushed fried sage as well.